2017 was the second vintage of the Great Drought in the Cape and yields were again significantly lower than normal. However, by improving soil health with cover crops and mulch and by reducing crops early, the resulting wines have lovely concentration but also wonderful freshness. The GRANITE Syrah is always the most perfumed and elegant of our single-terroir Syrahs. This wine has a floral, spicy, cranberry nose and a tight, fresh structure with a silky texture. The palate has notes of succulent berries and delicate herbs and spices. Ageing potential 15 – 25 years. Decanting recommended when opened young. – Andrea Mullineux
Platter’s ***** 98/100
Same winemaking for 3 syrahs puts terroir in the spotlight: wholebunch natural ferment, older 500L barrels/large foudres, unfined/filtered. 2017 from Paardeberg dryland vines, trademark lily perfume & sleek succulence, oystershell minerality, similar tightly wound tannin frame as 2016 (4.5 stars, 93 pts).
95+/100 Greg Sherwood MW
Fruit sourced from a 23-year-old vineyard on the Paardeberg. Shows high toned notes of red fruit, raspberry confit, cherries dipped in chocolate, cinnamon and exotic sweet clove tobacco spice. Sleek, opulent and generous, immaculately polished, concentrated yet weightless, this is super classy and elegant with a certain deft feminine touch.
Tim Atkin SA Special Report 2019, 95/100
‘Generally shown first in a line-up of the Mullineux’s three soil specific Syrahs, this is firm, dense and entirely whole bunch fermented with damson and blackberry fruit, sappy tannins, one-third new oak and notes of black tea, lavender and Mediterranean spices. Needs time. 2022-30.’
Christian Eedes, Winemag.co.za, 93/100
‘From a 23-year old vineyard on the Paardeberg. Red fruit, lilies, cinnamon and white pepper on the nose. The palate is rich with seemingly quite moderate acidity and a smooth texture – has an opulence about it.’
Grapes for our 2017 GRANITE Syrah were sourced from a single parcel of sustainably farmed 23 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume.
Grapes were first chilled in our cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact was given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. We pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 21 months in barrel was bottled unfiltered and unfined.
12 months in French oak 500L barrels, 25% new, followed by 9 months in 2nd fill foudre. 9 months of aging in bottle was then given before release.